Jerk Chicken

Jerk Chicken
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PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON
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In a blender, blend onion, scallions, peppers, garlic, pineapple juice, brown sugar, ginger, soy sauce, thyme, bay leaves, allspice, garlic powder, nutmeg, onion powder, cloves, 1 teaspoon salt, and 1 teaspoon pepper until smooth. Pat chicken dry; season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, then place in a large bowl. Pour 2 cups marinade over chicken and toss to coat. Cover and refrigerate chicken at least 2 hours or up to 12 for best results. (Refrigerate remaining marinade in an airtight container and use on other meat, vegetables, tofu, etc.) Prepare a grill for medium-high heat; clean and oil grates. Grill chicken, reserving marinade and turning occasionally, until chicken is seared and lightly charred in spots, 8 to 12 minutes. Move chicken to cooler part of grill (or reduce heat to low) and brush with reserved marinade. Cover and grill until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10 to 15 minutes for white meat and 18 to 20 minutes for dark meat. If using optional glaze, in a small bowl, whisk ketchup and soy sauce. Brush chicken on both sides with glaze and continue to grill, turning once, until glaze just starts to bubble, 4 to 6 minutes more. Transfer chicken to a platter. Top with scallions. Serve with lime wedges alongside.

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PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON
Coleen Henry-Lawrence
Contributing Recipe Developer
Chef Coleen Henry-Lawrence is a recipe developer for Delish.

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Although Jamaica's national dish is ackee and salt fish, the most famous Jamaican dish would have to be jerk chicken. The star of this dish is a flavorful and savory marinade loaded with robust herbs and spices. This mix of aromatics and hot peppers gives the marinade a kick that brings you back to the sandy beaches of Jamaica bite after bite. The peppers used in jerk chicken are Scotch bonnet peppers. They're a beautiful and aromatic pepper whose true flavors shine in Jamaican cuisine. They can usually be found at any Caribbean specialty store or Latin supermarket. They're also used in Jamaican oxtail stew and curry chicken .
If you can't get authentic Scotch bonnets, habanero chiles are the next best thing. In this recipe, the peppers have been seeded and deveined to make a milder marinade even suitable for children to consume, but if you enjoy the pleasant burn of hot peppers, throw them in the blender whole.
The sauce also has a subtle sweetness that comes from pineapple juice and brown sugar to help combat the peppers' fiery heat. The enzymes in the pineapple juice also help to keep the chicken wonderfully tender while on the grill. Warm spices like nutmeg, clove, and allspice complete the the sauce, giving it that signature Jamaican flavor.
Even if you don't eat chicken, jerk sauce is incredibly versatile. Jamaicans are known for putting it on anything from pork to fish to vegetables. It's a great addition to any dishes perfect for the grill or for adding extra flavor to everyday cooking. It holds up in the fridge, and unused portions can even be frozen for later use. If you don't have a grill, this recipe can easily be made in the oven. Just bake at 425º until the internal temperature of the chicken reaches 165°, around 30 minutes. If you prefer a saucier jerk chicken like I do, brush on the optional glaze during the last 5 minutes of grilling.
Use leftover marinade for vegetables, tofu, or anything you want to taste like jerk.
Editor’s Note: This recipe was updated on September 8, 2022, to reflect changes to the recipe and to include more information about the dish.
scallions, chopped, plus more for serving
Scotch bonnet peppers or habanero chiles, seeded and deveined
chopped fresh ginger (from about 2 [2"] pieces)
ground allspice or 10 whole allspice berries
freshly ground black pepper, divided
(3 1/2- to 4-lb.) whole chicken, cut into pieces, or 4 lb. mixed chicken parts

Time About 1½ hours, plus at least 12 hours’ marinating Rating 5 (870) Notes Read community notes
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2 3½- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs 1 large bunch scallions (about 8), white and green parts 2 shallots, peeled and halved 4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros 1 2-inch piece fresh ginger, peeled and coarsely chopped 6 garlic cloves, peeled ¼ cup fresh thyme leaves, or 1 tablespoon dried 2 tablespoons ground allspice, more for sprinkling 2 tablespoons soy sauce 2 tablespoons dark brown sugar 1 tablespoon salt, more for sprinkling 1 tablespoon black pepper ½ cup vegetable oil 1 tablespoon white or apple cider vinegar Freshly squeezed juice of 2 limes
Tip Pimento wood sticks and chips are available at www.pimentowood.com.
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Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island’s lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke. “It’s not a sauce, it’s a procedure,” Jerome Williams, a Jamaican-born Brooklyn resident, told The Times in 2008 on a Sunday in Prospect Park, where families arrive as early as 6 a.m. for lakeside grilling spots, a few of which are actually authorized by the parks department. “It has to be hot, but it cannot only be hot, or you get no joy from it.” This recipe delivers that joy.
790 calories; 58 grams fat; 13 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 12 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 55 grams protein; 429 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
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Julia Moskin, James Beard, Andrew Zimmern
45 minutes, plus 2 1/2 hours’ rising
Julia Moskin, Bonnie Frumkin Morales, Deena Prichep
Julia Moskin, Fergus Henderson, Trevor Gulliver
About 2 hours, plus overnight soaking
20 minutes, plus at least 3 hours’ marinating
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Jerk Chicken
Jamaican jerk chicken sings with flavorful heat, thanks to plentiful spices and potent chili peppers. Marinate this jerk chicken recipe overnight and cook it in the oven or on the grill.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Do you like heat? As in chili heat? If you do, then jerk chicken is made for you.

This is a dish popular in Jamaica and throughout the Caribbean. Jerk seasoning is based on two main ingredients: Scotch Bonnet chili peppers (or habaneros) and allspice.

Scotch bonnet and habanero chili peppers are HOT. As in be-really-careful hot, and as for goodness sake do not touch your eyes or anything sensitive after handling them hot.

The following jerk chicken recipe isn't blazing hot, but it is still plenty spicy, and great the next day in a chicken salad. Serve it with black beans and rice (to spread out the heat) and a very large glass of cold beer. You can choose to make jerk chicken in the oven, or make grilled jerk chicken.

Do you have a favorite jerk seasoning recipe? Please let us know about it in the comments.

Jerk is a cooking method traditionally used in throughout the Caribbean and often associated with Jamaica in particular. Spices coat chicken—or beef, pork, seafood, and even vegetables—that's cooked slowly over a fire.

The method may have started with the Taino, the indigenous people of the Caribbean, in the 15th century as a way to preserve meat (the word jerk is related to jerky). It's believed they taught the method to African slaves who adapted it. That adaptation became the Caribbean residents' method today to make jerk chicken.

If you're looking for a recipe that doesn't require a lot of work the day you're cooking it, this jerk chicken is perfect. It marinates overnight, so the work of creating the marinade happens a day before you cook it. You can even make the marinade up to a week in advance and refrigerate it.

We don't recommend cooking the chicken in advance, because it will lose some of its crispness and juiciness. However, if there are leftovers, refrigerate them for up to five days and eat cold. Or, strip the meat from leftover jerk chicken and use it in salads.

Scotch bonnet and habanero chili peppers are very hot and can cause extreme pain if they come in contact with your eyes. I strongly recommend wearing protective gloves while handling the chilis and the jerk paste.
For chicken parts : Use 5 or 6 pounds of bone-in, skin-on chicken parts such as breasts, legs, thighs, or drumsticks. Marinate as directed Step 2 and grill or bake as directed. Since individual pieces are smaller than two chicken halves, the cooking time may be less. Use a meat thermometer to judge when the chicken is fully cooked (165°F).
Recipe adapted from several sources, including Bon Appetit magazine.
1/2 cup malt vinegar (or white vinegar )
2 Scotch bonnet peppers (or habaneros), with seeds, chopped
1 tablespoon dried thyme or 2 tablespoons fresh thyme leaves, chopped
2 tablespoons extra virgin olive oil
2 teaspoons freshly ground black pepper
1 ( 5 to 6 pound ) chicken , cut in half lengthwise
Kosher salt and freshly ground pepper

Put the vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.

Place the chicken in a large freezer bag, or in a large non-reactive bowl or baking dish. Pour lime juice over the chicken and coat well.

Rub the jerk paste over the chicken pieces and coat well (it helps to use gloves!). Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.

When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan.

Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken.

If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for about 40-50 minutes, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through.

The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 170°F for the thigh when checked with a meat thermometer .

Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 40-50 minutes.

The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, or a meat thermometer reads about 165°F for the breast and 170°F for the thigh.

Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Cut chicken into pieces. Serve with black beans and rice .

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Chicken

Whole Chicken

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1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
Two 3 1/2- to 4-pound chickens, quartered

In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.

Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.

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